Homemade Cinnamon Graham Crackers

Make Cinnamon Graham Crackers at home with this simple recipe. They’re even more flavorful than any store bought kind!

I love to pack these little snacks in my kid’s lunch boxes, along with some homemade fruit leather and a cute note! No matter how many batches I make, the kids devour these in no time.

Heart shaped cinnamon graham crackers on parchment paper

More Flavorful than Store-bought!

It’s Alicia from The Baker Upstairs and I’m back to share a super delicious make-it-yourself treat today! These homemade cinnamon graham crackers are perfect for school lunches or after school snacks, or really just anytime snacks!

They’re really easy to make and good for you, too! I love finding ways to sneak more whole wheat into our diet, and I have to say, my girls didn’t notice it at all in these lovely crackers.

They definitely tasted like graham crackers, but were even more flavorful than the ones we buy at the grocery store. My seven year old couldn’t wait to pull out the marshmallows and Hershey bars to make s’mores.

The recipe made a lot (which is awesome!) but they disappeared surprisingly fast. Guess it’s time to make another batch!

Cinnamon crackers cut into heart shapes and placed on a parchment lined baking sheet

How to Make Them

DOUGH. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, honey, molasses, and vanilla. Add the flours, cinnamon, baking soda, and salt, and mix to form a thick dough.

CHILL. Press the dough into a disc and wrap in plastic wrap. Chill one hour (or twenty minutes in the freezer).

PREP. Preheat the oven to 350. Line two baking sheets with parchment or silicone baking mats.

ROLL. Roll out the chilled dough very thin. (I found the easiest way to do this was to roll it out between a silicone baking mat and a sheet of plastic wrap. I’m sure it would also work to roll it between two sheets of parchment paper.)

CUT. Cut the dough into desired shapes (cookie cutters are fun!) and transfer to prepared baking sheets using a spatula or bench scraper. Poke each cracker with a fork a couple of times and sprinkle with cinnamon sugar.

BAKE. Bake 12-15 minutes or until golden brown.

Recipe Tips

Whole wheat pastry flour: Whole wheat pastry flour is nutrient dense while also being low in protein, which yields a soft and tender baked good. If you want to make your own pastry flour, combine ⅜ cup of all-purpose whole wheat flour and ⅝ cup of cake flour.

Can you use this dough to make a graham cracker crust? I don’t know how the dough would function as a crust. Although, once you have baked the crackers you can crush them and use them as you would regular graham crackers to make a no bake cracker crust. 

Storage: Once the crackers have cooled they should be stored at room temperature in an air-tight container. They should last for about 3 weeks at room temperature or 3 months in the freezer. They can get harder with time, but are still edible especially when you dunk them in milk.

Dip the Cinnamon Graham Crackers in any of these dessert dips or hot drinks:

A stack of homemade cinnamon graham crackers with a glass of milk

For more kid-friendly snacks:

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Homemade Cinnamon Graham Crackers Recipe

5 from 8 votes
Make Cinnamon Graham Crackers at home with this simple recipe. They're even more flavorful than any store bought kind!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Freeze 20 minutes
Total Time 37 minutes
Servings 24
Calories 77 kcal
Author Lil' Luna

Ingredients

  • 8 tbsp butter
  • 1/3 cup brown sugar
  • 1 1/2 tbsp honey
  • 1/2 tbsp molasses
  • 1/2 tbsp vanilla
  • 3/4 cup flour
  • 2/3 cup whole wheat pastry flour (I found mine at the grocery store in the naturl foods section)
  • 1/2 tbsp cinnamon
  • 1/2 tsp baking soda
  • pinch salt
  • cinnamon sugar for topping

Instructions
 

  • In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, honey, molasses, and vanilla.
  • Add the flours, cinnamon, baking soda, and salt, and mix to form a thick dough.
  • Press the dough into a disc and wrap in plastic wrap. Chill one hour (or twenty minutes in the freezer).
  • Preheat the oven to 350. Line two baking sheets with parchment or silicone baking mats.
  • Roll out the chilled dough very thin. (I found the easiest way to do this was to roll it out between a silicone baking mat and a sheet of plastic wrap. I'm sure it would also work to roll it between two sheets of parchment paper.)
  • Cut the dough into desired shapes (cookie cutters are fun!) and transfer to prepared baking sheets using a spatula or bench scraper. Poke each cracker with a fork a couple of times and sprinkle with cinnamon sugar.
  • Bake 12-15 minutes or until golden brown. Enjoy!

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adapted from Averie Cooks

 

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About the Author

Alicia Skousen

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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Comments:

  1. Thanks for trying my recipe and linking up! Your graham crackers look so awesome! Love the heart-shaped cutouts! Adorable 🙂 Pinned!

  2. This is great because I cant seem to find any graham crackers without PALM OIL , now I can just make them, thanks for posting.

  3. 5 stars
    My family goes through a box in one sitting, which is annoying because each box is fairly expensive for a cracker. I’m anxious to try this recipe out.

  4. 5 stars
    I am so glad to have this recipe, so I don’t have to buy them anymore!! It wasn’t difficult & they taste better than store bought!

  5. 5 stars
    My kids prefer cinnamon graham crackers over regular ones any day! What a fun snack to make with them. They loved them!

  6. 5 stars
    Mine turned out perfect and they are delicious little morsels! Not too sweet…. I will make these a lot now for the kids lunches

  7. 5 stars
    What a gem. I can’t wait to try this recipe! Is whole wheat pastry flour the same as whole wheat flour?

    1. Whole wheat pastry flour is milled from white soft wheat, whereas regular whole wheat flour is milled from red hard wheat. Hope this helps!